Healthy Vegan Burritos w/ Salsa, Guac & Sour Cream

I have always loved slightly spicy, Mexican food. From my mum’s home-cooked chilli (back when I ate meat), to the huge, fat burritos they give you at Tortilla (and I’m sure Chipotle is pretty good too, I’m just not lucky enough to live near one). I just love the warmth and heartiness that Mexican food can offer, especially on a lazy Saturday night with friends.

These burritos are something I’ve been working on for some time. Though I’m sure the spice blend could still be worked on a little, I decided to throw it up here anyway as it’s very much open to adjustment based on your own preferences.

I think what makes me love these burritos so much is the complete whammy – the combination of the black bean mix, the salsa, sour cream and guacamole can sate my craving for a Tortilla any day. And if you don’t like any of those things, sorry but we can no longer be friends.

Most burritos you buy from chains are pretty heavy on the oil and can leave you feeling a bit sluggish. I wanted to address that by making these burritos solely from wholesome, carby goodness.

Using organic soy yoghurt for the sour cream keeps it pretty low fat, with all the same creamy tanginess.

And fresh avocados and tomatoes are always going to be good news, each one bursting with vitamins and nutrients.

So folks, give these a try and PLEASE do let me know what you think of them. I’m still new to posting my own recipes up here so if there’s ever any way I can improve a recipe then let me know and I’ll adjust it accordingly. With credit to your good self, of course 😉

Anyway, here’s the recipe and I hope you enjoy.

Healthy Vegan Burritos Recipe

Ingredients

For the black bean mix:

1 400g tin black beans, drained and rinsed

1/2 green pepper, cut into thin strips

1 clove garlic, finely chopped

1/2 onion, roughly chopped

1 tsp ground cumin

1 tsp ground coriander

Pinch of smoked paprika

1/2 tsp cayenne pepper OR chilli powder (can use less if you like, or both of them together for an extra kick!)

Salt & pepper

For the salsa:

3-4 tomatoes

1 tsp chopped fresh coriander

1 tsp fresh lime juice

Salt & pepper

For the guacamole:

2 avocados

1-2 tsp fresh lime juice

Small handful of chopped fresh coriander

Salt & pepper

For the sour cream:

1/2 cup organic plain soy yoghurt*

1 tsp fresh lemon juice

Salt & pepper

*Your yoghurt doesn’t have to be organic, but it reduces the likelihood of it having unwanted added ingredients, like sugar or sweetener. For the best sour cream taste, you want completely plain yoghurt with only probiotics added, nothing else.

Extras:

200ml brown rice Warmed wholemeal tortillas, to serve

Method

Start cooking the brown rice according to packet instructions. Whilst it’s cooking, you can make the rest of the burrito ingredients.

Prepare the sour cream by mixing the sour cream ingredients together. Store in a bowl in fridge while you make the other parts.

Make the salsa by finely chopping the tomatoes and removing the seeded bits. Mix in a bowl with the coriander, lime juice, sea salt and ground black pepper.

Make the guacamole by peeling, de-stoning and mashing the avocado in a bowl (I like to use a pestle & mortar to do this as it saves bending forks!). Add the coriander, lime juice and plenty of salt and pepper.

Cover the guacamole as soon as it is made and store in the fridge to keep it from going brown. (A great tip is to leave the stone in the middle.)

Sautee the garlic, onion and green pepper in a wok or frying pan with a little water (or oil), on a medium-high heat. When they are are soft (after about ten minutes), add the black beans and the spices. Stir together well and let cook for about two minutes to allow the flavours to infuse.

Turn down the heat to low and, using a potato masher or pestle, mash the black beans so that they are broken down but still chunky. If the mixture gets a bit dry, add a little water, or veg stock if you have any to hand.

Taste the black bean mix and add any other spices you like. Turn off the heat and serve with the brown rice, warm tortilla wraps, guacamole, salsa and sour cream.